By Glasgow Distillery

Known in France as a Soixante Quinze, this cocktail was famously ordered by Rick’s love interest, Yvonne, in Casablanca, explains Seb Bunford-Jones from the Glasgow Distillery. ‘We use Makar Old Tom gin, which incorporates a touch of honey after distillation while allowing the bold juniper flavor to shine through.’

Ingredients

• 35ml Makar Old Tom gin
• 15ml lemon juice
• 10ml sugar syrup
• Champagne, to top up
• 1 maraschino cherry, for garnish

Method

1. Combine the gin, lemon juice, and sugar syrup in a cocktail shaker filled with ice and shake until chilled.
2. Strain into a chilled flute glass and top with champagne. Garnish with a maraschino cherry.

Rusacks Old-Fashioned

By Rusacks Hotel, St Andrews

‘This is our special twist on the classic Old Fashioned,’ shares Szymon Barczynski, the mixologist at the cozy hotel bar located by the 18th hole at the Old Course. ‘We add cardamom and chocolate bitters for warmth and sweetness, making it a complex and spicy choice that works well as both an aperitif and a post-dinner drink.’

Ingredients

• 50ml Eden Mill Guardbridge whisky
• 15ml East Neuk salt sugar syrup
• 2 dashes cardamom bitters
• 2 dashes chocolate bitters

Method

1. Combine all ingredients in a tumbler with ice and stir to serve.

The Strawberry Smash

By Haar, St Andrews

‘This refreshing cocktail is all about achieving balance,’ says creator Dean Banks. ‘The sweetness of Scottish strawberries, the fragrance of basil, and the zing of lime enhance the citrus and salinity of Lunun Gin, making it an ideal choice as we transition into lighter days.’

Ingredients

• 4 fresh strawberries
• 50ml lime juice
• 50ml basil sugar syrup
• 60ml Lunun Gin

Method

1. Muddle 4 strawberries in a shaker, then add lime juice, syrup, Lunun Gin, and ice before shaking well.
2. Strain over crushed ice.
3. Garnish with a juicy Scottish strawberry and serve with love!

A Very Old-Fashioned

By Killiecrankie House near Pitlochry

‘Our take on the Old Fashioned employs a unique saké from Japan’s Konishi Shuzo, crafted with a recipe dating back to 1703,’ shares chef-owner Tom Tsappis. ‘Its umami flavors are a delightful twist to the drink.’

Ingredients

• 50ml blended whisky (using local Dewar’s)
• 50ml Genroku Redux saké
• 5ml sugar syrup
• A couple of dashes of Angostura chocolate bitters
• Orange peel, for garnish

Method

1. Fill a chilled rocks glass with ice. Pour in whisky, saké, sugar syrup, and bitters, then stir to chill.
2. Express the oils from the orange peel and use it as a garnish.

Earth

By Elements Restaurant, Bearden

‘Inspired by a basil sour I tasted while working in Norway, this drink blends herbaceous garden flavors,’ reveals Connor Wren, mixologist at Elements, which has recently been recognized by the Michelin guide. ‘The addition of yuzu citrus enhances the complexity of the cocktail.’

Ingredients

• 100g grated lime and lemon peel
• 50g finely chopped basil
• 100g sugar
• 50ml gin
• 30ml yuzu liqueur
• 30ml lime juice
• 40ml egg white
• Dehydrated lime slice, for garnish

Method

1. To create the syrup, combine peel, basil, sugar, and water, simmer for 10 minutes, then chill for 24 hours.
2. Mix 150ml of syrup with other liquid ingredients in a shaker with ice and shake vigorously.
3. Dry shake again for 60 seconds before straining into a coupe glass and garnishing with a lime slice.

Gorse Flower Martini

By Nadair, Edinburgh

‘This cocktail is a favorite among our patrons,’ declares Sarah Baldry, co-owner of Nadair in Marchmont. ‘It’s easy to create yet offers complex flavors. Gorse flowers are essential and need to be prepared in advance for the best results.’

Ingredients

• 70cl of preferred gin
• 50g gorse flowers, thoroughly washed
• 25ml white vermouth
• Twist of lemon peel, for garnish

Method

1. Infuse the gin with gorse flowers in a jar for 2-3 weeks until the gin turns a vibrant yellow.
2. In a mixing glass, combine 50ml of the infused gin with 25ml of white vermouth, fill it with ice, and stir for 25-30 seconds before straining into a chilled coupe glass.
3. Twist the lemon peel over the drink to release its oils, then add it as a garnish.

The Berry & Peat

By Bank Restaurant & Club Room, Huntly

‘This inventive classic reveals a well-balanced introduction to peated whisky,’ shares Erin Allan from the Bank in Huntly. ‘You get the sweetness from the whisky, rich berry flavors from Chambord, and a bright touch from pineapple juice.’

Ingredients

• 25ml Black Bull 14-year-old peated whisky
• 25ml Chambord raspberry liqueur
• 60ml pineapple juice
• 7 fresh raspberries

Method

1. Combine ice, whisky, Chambord, pineapple juice, and 4 raspberries in a cocktail shaker and shake vigorously.
2. Strain into a chilled coupe glass and garnish with the remaining 3 raspberries.

Dark Beira

By Beira Restaurant at the AC Hotel, Inverness

‘This cocktail is my personal favorite,’ states Carola Leese, a mixologist at Beira. Inspired by Beira, the winter goddess in Scottish folklore, it offers a smoky and spicy mix, with the sharp acidity of lemon balanced by sweet syrup. ‘The ingredients reflect Beira’s dual nature, showcasing both her fierce strength and nurturing essence.’

Ingredients

• 50ml Tomatin Legacy whisky
• 25ml Kraken rum
• 15ml lemon juice
• 25ml sugar syrup
• Lemon peel, for garnish

Method

1. In a cocktail shaker filled with ice, combine all liquid ingredients.
2. Shake well, then double strain into an old-fashioned glass filled with ice and garnish with lemon peel.

Violet Kiss

By Fingal Hotel, Edinburgh

‘I aimed to create an alluring berry-flavored drink for Valentine’s Day,’ remarks Matty Tomaszewski, sommelier at Fingal Hotel. ‘The cocktail has a fruity zing from the vodka, smooth berry notes from liqueurs, and sweetness from syrup and pineapple juice. It’s paired with violet and cassis macarons made by our pastry team.’

Ingredients

• 35ml Belvedere blackberry and lemongrass vodka
• 15ml crème de cassis
• 10ml Chambord
• 5ml gomme syrup
• 75ml pineapple juice

Method

1. Place all ingredients into a cocktail shaker and perform a dry shake.
2. Introduce ice and shake again.
3. Fine strain into a Nick and Nora glass.

The Bolero

By The Fife Arms, Braemar

‘We’ve named it the Bolero to highlight how its flavors intertwine like a dance,’ explains Tomas Smazinas, head bartender at The Fife Arms, who collaborated with bar manager Skirmante Vosyliute to craft this tart, silky sour cocktail.

Ingredients

• 30ml tonka tequila
• 10ml mezcal
• 25ml raspberry cordial
• 5ml Tio Pepe sherry
• Tonka bean dust, for garnish
• Raspberry dust, for garnish

Method

1. To mimic tonka tequila, infuse half a teaspoon of vanilla extract in tequila overnight if needed.
2. Combine all ingredients in a shaker and hard shake for about 20 seconds. Double strain into a chilled glass of choice.
3. Garnish with a sprinkle of tonka bean and raspberry dust.

Calabrian Margarita

By Sotto, Edinburgh

‘This is a straightforward yet classic cocktail with an Italian twist,’ shares James Clark, owner of Sotto. ‘Select bergamot from an Italian deli for its floral notes, and adjust Calabrian chili flakes to your preference.’

Ingredients

• Calabrian chili flakes
• Salt
• 50ml tequila
• 25ml Italicus bergamot liqueur
• 12.5ml bergamot juice
• 12.5ml lime juice
• Splash of simple syrup
• Bergamot slice, for garnish

Method

1. Chill a martini glass. Grind chili flakes with salt to dust the rim. Coat the rim with lime juice and dip into the chili salt.
2. Add liquid ingredients into a shaker with ice, shake vigorously, and double strain into the prepared glass. Garnish with a bergamot slice.

Bobby Burns

By Scotch at the Balmoral Hotel, Edinburgh

‘I incorporate Benedictine into this unique twist on a classic Rob Roy,’ reveals Cameron Ewen from Scotch, the esteemed whisky bar at the Balmoral Hotel. ‘It enhances Johnnie Walker Black Label’s intricate flavor profile, with its subtle smokiness offering depth.’

Ingredients

• 45ml Johnnie Walker Black Label whisky
• 45ml Italian vermouth
• 7.5ml Benedictine DOM liqueur
• Lemon zest, for garnish

Method

1. Fill a mixing glass with ice and add whisky, vermouth, and liqueur.
2. Stir, strain into a cocktail glass, and finish with a lemon zest garnish.

Beyond the Tea

By Kylesku Hotel, Sutherland

‘This is my all-time favorite creation,’ comments Mitch Murray, the bar manager at Kylesku Hotel. ‘It combines floral lavender notes with robust citrus from Earl Grey tea.’

Ingredients

• 50ml vodka
• 35ml sugar syrup
• 2-3 heaping tsp loose-leaf Earl Grey tea and dried lavender petals (plus extra for garnish)
• 20ml lemon juice
• 20ml egg white

Method

1. Infuse the vodka with tea and lavender for 2-3 hours.
2. In a shaker, combine infused vodka, syrup, lemon juice, egg white, and ice. Shake vigorously.
3. Double strain into a coupe glass and garnish with Earl Grey and lavender petals.

Peach Margarita

By The Prancing Stag, Glasgow

‘This fruity margarita is inspired by childhood memories of fizzy peach sweets,’ says Rory Cox from The Prancing Stag in Jordanhill. ‘Margaritas are globally popular and allow for endless variations, making high-quality ingredients essential.’

Ingredients

• 25ml Giffard Pêche de Vigne liqueur
• 50ml Bandero Tequila Blanco
• Juice of 1 lime
• 1 tsp citric acid
• 2 tsp caster sugar
• Mint sprig, for garnish
• Lime wedge, for garnish

Method

1. Combine liqueur, tequila, and lime juice in a shaker with ice and shake.
2. Rim a rocks glass with liqueur, then dip it into a citric acid-sugar mix.
3. Fill the glass with ice and strain the mixture into it, garnishing with mint and lime.

Jump Ship Punch

By Jump Ship Brewing

Crafted by Danny Mcmanus, mixologist at Jump Ship, this invigorating mocktail features zesty clementine and lime juices paired with herbal thyme syrup and fruity notes from Jump Ship’s Gooseberry Gose.

Ingredients

• 15ml lime juice
• 30ml clementine juice
• 10ml Lyre’s Non-alcoholic Italian Spritz
• 50ml Jump Ship Gooseberry Gose
• Lime slice and thyme sprig, for garnish

For the thyme syrup (requires overnight steeping):
• 200g caster sugar
• 10g fresh thyme

Method

1. Combine sugar and thyme in boiling water until dissolved and steep overnight.
2. In a wine glass with ice, mix the other ingredients along with 15ml of the thyme syrup, garnishing with a lime slice and thyme sprig.

Wilderness

By Panda & Sons, Edinburgh

Iain McPherson, named Bartenders’ Bartender of the Year at the World’s 50 Best Bars awards, shares this signature recipe from his New Town speakeasy. ‘The key ingredient is Aelder Elixir, a liqueur made with wild elderberries and whisky, creating a unique and flavorful blend.’

Ingredients

• 20ml Makers Mark
• 15ml Aelder Elixir
• 20ml manzanilla sherry
• 15ml lemon juice
• 15ml maple syrup
• Soda water, to top off
• 1 blackberry, for garnish

Method

1. Combine all liquid ingredients except soda in a high-ball glass with ice, then top with soda water.
2. Stir gently to mix and garnish with a blackberry on a skewer.

El Capitán

By Downstairs at Betty’s, Edinburgh

‘This recipe combines an El Capitán to pay homage to my Chilean roots with a classic Manhattan,’ explains Stefan Creran, general manager at Downstairs at Betty’s.

Ingredients

• 25ml Ragtime Rye whisky
• 10ml Aba pisco
• 10ml Lucky Liqueurs Smoky Cherry
• 10ml Cocchi Vermouth di Torino
• 3 dashes saline
• Cherry bitters
• Black walnut bitters
• 1 frozen cherry, for garnish

Method

1. In a mixing glass, add whisky, pisco, liqueurs, and saline, then stir for 15-20 seconds until chilled.
2. Strain into a Nick and Nora or cocktail coupe, mist the glass with cherry and walnut bitters, and garnish with a frozen cherry.

White Tequila Negroni

By Celentano’s, Glasgow

Mixologists Anna Parker and Erin Calvin create homemade liqueurs and cordials for their cocktails using herbs grown in their restaurant garden and honey from their courtyard. However, store-bought vermouth can be used as a convenient option.

Ingredients

• 50ml Cazcabel tequila
• 37.5ml dry white vermouth
• Fresh orange peel
• Slice of orange, for garnish

Method

• In a mixing glass or tin, combine tequila and white vermouth.
• Twist the orange peel over the glass to release its oils, and fill with ice, stirring for 30-45 seconds until thoroughly chilled.
• Strain into a rocks glass over a large ice cube and garnish with an orange slice.

Bute Martini

By Isle of Bute Distillery, Rothesay

‘Our Oyster Gin is the perfect base for this martini,’ states Iona Buick from Isle of Bute Distillery. ‘We create the gin using wild oysters’ shells, offering a delicate maritime essence that pairs wonderfully with seafood.’

Ingredients

• 50ml Isle of Bute Oyster Gin
• 12.5ml fino sherry
• Pinch of salt

Method

1. In a mixing glass, add all ingredients with ice and stir gently to combine.
2. Strain into a chilled martini glass of your choice.

The St Kilda Sour

By Rascal, Glasgow

‘Balancing the spirit, lime, and sugar is essential for any good cocktail,’ advises Jack Cain at Rascal, a lively cocktail bar in Glasgow’s West End. ‘The combination of Isle of Harris Gin’s juniper and citrus notes, with the addition of tart lime juice and sweet strawberry syrup creates a well-rounded drink.’

‘The name draws inspiration from a St Kilda tradition where suitors had to prove their worthiness by balancing on the edge of a cliff.’

Ingredients

• 50ml Harris gin
• 25ml fresh lime juice
• 25ml strawberry syrup
• 1 egg white

Method

1. Add egg white to a shaker with the other ingredients.
2. Shake well without ice to emulsify, then add ice and shake hard for 15 seconds.
3. Double strain into a chilled coupe or Nick and Nora glass, garnishing with a fresh strawberry slice on the rim.

The Grasshopper

By Lady Libertine, Edinburgh

Douglas Murray, bar manager at Lady Libertine, enriches this creamy cocktail with cognac. ‘It features a hint of fruitiness, and the tonka beans in the double cream enhance the boozy flavors beautifully.’

Makes 2

Ingredients

• 10g tonka beans
• 100ml sugar syrup
• 45ml double cream
• 30ml crème de menthe
• 50ml Rémy Martin VSOP cognac
• 30ml crème de cacao
• 4 dashes of bitters
• Mint leaves and dark mint chocolate, for garnish

Method

1. Grate tonka beans into sugar syrup in a saucepan, gently heating it to steep, then strain and cool.
2. Combine 15ml of tonka-infused syrup with double cream and mix with other ingredients in a shaker with ice. Shake vigorously and double strain into rocks glasses.
3. Garnish with mint and a sprinkle of chocolate.

Gulu, sporting a distinguished moustache, opened the Brilliant in 1975 after purchasing a former fish and chip shop for £17,500. He recalls that “Little India” was still emerging during that time, but business thrived, prompting him to acquire the adjacent butchery for £127,000 just four years later. This initiated several expansions.

“In those days, the area felt quite small, and there weren’t many Indian eateries, but a community was beginning to develop, with many Punjabis, Somalis, and eastern Europeans arriving,” Gulu reflects.

“We were the sole restaurant on this street back then. Starting with 36 seats, Formica tables, and plastic chairs, we managed to fill the place daily. Patrons came from Kenya, India, and across London. My first customer, a local builder, continued to visit for two decades.

“Indian cuisine is among the most significant culinary traditions in Britain, standing alongside fish and chips and roast dinners. There’s a genuine affection for it, and I take pride in having contributed to its status today,” he shares.

As time progressed, the Brilliant’s renown only grew, with Gulu and his team frequently turning tables up to three times nightly. Celebrities like Kevin Costner were known to drop by for butter chicken after arriving at Heathrow, while King Charles’s fondness for the restaurant has been a well-documented fact, especially since his first visit with Camilla in 2007.

“Upon hearing he was opening a factory nearby, I wrote to Clarence House inviting him to our restaurant,” Gulu recounts. “Initially, they politely declined, but I followed up with another letter, and it paid off. They visited, spending nearly two hours dining and mingling with the staff.”

Now 41, Dipna has a background in cookbooks and television shows. She reminisces about the long lines outside the restaurant. She notes that the dishes have always been rooted in Punjabi traditions, though they have seen some modernization to adapt to the present day. Having a Kenyan lineage, Gulu initially ran a nightclub also called the Brilliant back in Kenya.

“Many of the recipes stem from my grandfather’s tradition,” Dipna explains. “They’re as genuine as they come. Once you taste the food here, you understand what authentic curry is. A lot of it is inspired by the Mughal era when Persians entered the Indian subcontinent. People visit from afar to savor it.”

“What began as a neighborhood eatery has transformed into a destination restaurant. Children who enjoyed our food now bring their own kids,” she adds.

The term ‘institution’ is often overused in food discussions, especially in London, but in this case, it remains fitting—a cherished venue that has captivated both locals and travelers alike.

In the days leading up to its impending closure, the news reverberated throughout London, causing considerable disappointment among patrons. One regular even offered Gulu, now 70 years old, a £1.5 million investment for half the establishment, contingent on his continued presence.

“Dad is ready to retire,” Dipna explains. “It’s well earned after 50 years of dedication.”

However, the situation extends beyond retirement; establishments like the Brilliant have been enduring the harsh realities of a fluctuating economy.

“Patrons expressed their sadness about our closing, yet many hadn’t dined with us in years. It’s understandable—people simply can’t afford to eat out as frequently anymore,” Dipna shares.

Gulu elaborates, “Even before we announced our closure, we sometimes saw the restaurant half-empty, leading to a rush once the news broke. The dining climate today is different, with rising taxes, utility costs, and food prices. For instance, six large tins of tomatoes now cost £17 compared to £9 just a few years ago, and vegetable oil is three times more expensive. This is compounded by the struggles faced during Covid, which forced me to remortgage to stay afloat.”

In an ironic twist, a long-standing patron, Michael Tiney, a funeral director, arrives to join us for a drink and a few samosas. Having frequented the Brilliant for 35 years, he is one of many lamenting the closure following its rich history.

“The food here is incredible, and the staff are wonderful,” he says. “I’ve grown up with them, and the ambiance is unparalleled. This place has always been a favorite of mine. Even when we try other curry houses, they never measure up to this,” he adds.

As the hours pass in the warm Southall sunlight, it seems the right time for me to step away, allowing Michael and Gulu some time to reminisce before the final dining service.

After decades of service, Gulu reflects, “It’s been a remarkable journey. From an initial 36 seats to 280 now, and on busy days, we often find ourselves short on space.”

“This is an emotional moment for my family. There have been tears, but mostly, it’s been a wonderful journey. We’ve had the honor of serving an array of patrons, from locals to royalty,” he concludes.

A 2019 study published in Frontiers in Public Health indicated that secondary school students who skipped breakfast tended to achieve lower grades compared to those who made a point to eat in the morning.

Hobson recommends meals rich in slow-release carbohydrates. He suggests options like overnight oats with seeds, porridge, or scrambled eggs on wholegrain toast. Alternatively, a smoothie made with berries, nut butter, and oats is another easy option.

These slow-release carbohydrates help maintain steady energy levels, offering a gradual release of glucose to the brain, thereby reducing the sugar spikes associated with sugary cereals or spreads like Nutella.

Additionally, such meals can aid in the body’s release of serotonin, a neurotransmitter that lifts mood, suppresses appetite, and provides essential B vitamins vital for converting food into energy, according to Hobson.

Consuming an oat-rich breakfast can also provide iron, crucial for forming red blood cells that deliver oxygen to the brain. This is particularly important for teenage girls, who may experience cognitive fog when they lack iron.

Healthy Snacks to Keep Energy Levels Up

Nourishing snacks are key, according to Hobson, who recommends energy balls, oat muffins, and banana bread. “As long as nutritious options are accessible, teens will opt for them,” he noted. If time is limited, quick options like apple slices with nut butter, edamame, or boiled eggs can help maintain energy and concentration during study sessions. Hobson warns against ultra-processed foods, as a 2022 study involving over 10,000 adults in the U.S. found a correlation between high consumption of these foods and increased reports of mild depression and anxiety.

Instead, Hobson suggests healthier alternatives such as corn tortilla chips in place of potato crisps or switching from milk chocolate to dark chocolate, which contains at least 70% cocoa. Dark chocolate has about 15% of the daily recommended magnesium intake, beneficial for enhancing focus and motivation.

Incorporate Protein-Rich Foods for Sustained Energy

Protein-rich foods like eggs, fish, lentils, and tofu can promote steady energy levels while supporting the production of neurotransmitters such as dopamine and serotonin, both essential for focus and mood regulation, Hobson explains.

Research from the German Institute of Human Nutrition in 2021 found that adequate protein intake can enhance executive function and working memory, particularly during demanding tasks. Further studies from Maastricht University Medical Centre indicated that protein intake can improve reaction times.

Oily fish, combined with its high protein content, supplies omega-3 fatty acids known for their benefits to memory and cognitive function. For teens who may not enjoy traditional fish dishes, Hobson suggests alternatives like fishcakes, sushi, or spicy pasta with canned fish to incorporate these nutrients seamlessly.

During stressful times, comforting meals can provide solace when appetites wane, and batch cooking can simplify meal preparation for parents.

Importance of Hydration for Enhanced Concentration

According to Hobson, even mild dehydration can significantly impact short-term memory and attention spans. While the common recommendation of eight glasses of water a day varies by individual, ensuring that teens have a large bottle nearby that they refill regularly can promote better hydration habits throughout the day.

Hobson also suggests offering calming herbal teas like chamomile or valerian root to children in their study spaces, while emphasizing that energy drinks must be avoided. Ideally, alcohol consumption should also be limited, as even a single night of drinking can diminish motivation and cognitive performance.

Rob Hobson continues to advocate for healthy eating habits among kids and families to foster adventurous and nutritious meal choices.

The UK’s largest supermarket chain has reported unprecedented demand for Italian bread, meat, and cheese as shoppers seek to replicate sandwiches inspired by social media and famed football players.

Tesco has noted that sales of focaccia, panini, ciabatta, and piadini have surged over 40% in the last year, with sales of its Finest mozzarella experiencing an astonishing rise of nearly 400%. Furthermore, gorgonzola orders have increased by 70%, and burrata sales have doubled, while there is a 35% boost in demand for Italian and continental meat assortments.

Social media platforms, particularly TikTok, have become brimming with tantalizing videos and recipes showcasing Italian sandwiches. A popular TikTok clip demonstrating a burrata caprese sandwich drizzled with olive oil, pesto, and cherry tomato confit has garnered over 1.6 million likes. Another quick tutorial on creating a Parma ham and salad ciabatta in “30 seconds” has amassed nearly 500,000 views.

The rising trend appears to be partially fueled by professional footballers like Erling Haaland and Phil Foden, who have developed a taste for gourmet Italian deli sandwiches.

Last year, Manchester-based deli Ad Maiora provided catering for Manchester City players following their Premier League triumph over rivals Manchester United.

Owners Daniela Steri and Enrico Pinna reported that Haaland relished the giant sandwiches so much that he requested to take three home.

The deli has since introduced a sandwich named after the player, dubbed “the Haaland”—a sumptuous offering priced at £13.99, featuring Parma ham, burrata, pesto, truffle oil, sun-dried tomatoes, pistachios, and rocket.

Food experts believe that the nation is increasingly embracing Italian cuisine. According to Harry Dempster, a chef at Samworth Brothers, “Authentic Italian food is trending right now, whether for dining in or convenient on-the-go options.”

Charlotte Gramlick, a cheese buyer for Tesco, emphasized that the quality ingredients used in Italian deli sandwiches come at a premium, encouraging more individuals to prepare them at home. She remarked: “You’ll find artisan takeaway shops in major cities crafting sandwiches that are meals in themselves, filled with a variety of luxury ingredients. This trend is mirrored in homes, as chefs share their culinary creations and recipes on platforms like TikTok. Consequently, we are witnessing robust demand for Italian cheeses, breads, and meat platters.”

In response to this growing interest, Tesco is set to launch a new mortadella, mozzarella, and pesto ricotta focaccia next month.

Gramlick concluded by saying, “Brits have long had a passion for Italian cuisine, which has become a staple for home dining over the years. This love for Italian flavors is now significantly influencing the food-to-go market, as exceptional cheeses like mozzarella and burrata and meats such as mortadella evolve into beloved sandwich fillings.”

Participants who once feared peanuts as a source of life-threatening reactions have begun incorporating them into their breakfasts after participating in a desensitization treatment at Guy’s and St Thomas’ NHS Foundation Trust.

This study marks the first instance where oral immunotherapy has been entirely tested on adults, following prior successes in pediatric cases.

The clinical trial included 21 adults aged between 18 and 40 who were administered progressively larger doses of peanuts under medical supervision over several weeks, starting with a minuscule amount, less than 1/100th of a peanut.

At the end of the trial, approximately two-thirds of the participants were able to consume the equivalent of five peanuts without experiencing allergic reactions. Now, these individuals regularly eat peanut butter or peanuts at home to maintain their desensitized state, liberating them from their previous fears.

Leading the research, Professor Stephen Till, who specializes in allergy at Guy’s and St Thomas’ Hospitals and King’s College London, stated, “The constant anxiety surrounding potential life-threatening reactions significantly burdens those with peanut allergies. Previously, management relied solely on avoidance and emergency treatments, including adrenaline.”

“While peanut immunotherapy has proven effective in younger populations, this trial offers initial evidence that adults can also achieve desensitization, enhancing their quality of life. Over the course of the study, the average tolerated peanut dosage increased by a factor of one hundred,” he added.

Each patient confirmed their allergy and received their first dose in a hospital setting, beginning with 0.8mg peanut flour mixed in food, followed by larger doses of 1.5mg and 3mg after set intervals—starting very conservatively with 1/100th of a peanut.

Participants who could safely handle 1.5mg or 3mg continued taking daily doses at home for two weeks, progressively increasing their intake. Once they managed to tolerate between 50-100mg of peanut protein, they transitioned to consuming whole peanuts, peanut butter, or other peanut products, with the initial dose administered under supervision by healthcare professionals.

By the conclusion of the study, which received funding from the National Institute for Health and Care Research, two-thirds of participants reported the ability to consume the equivalent of five peanuts without any adverse reactions.

Hannah Hunter, an allergy dietitian and lead author from Guy’s and St Thomas’ NHS Foundation Trust, pointed out, “Living with a peanut allergy is burdensome due to the necessity for constant vigilance and the risk of accidental exposure. Daily situations, such as dining out or attending social events, can provoke anxiety, and many patients report that their allergy impacts travel choices and career paths.”

“Our findings indicate a significant improvement in quality of life following oral immunotherapy, with reduced fear of food. Many participants expressed that the treatment was transformative, allowing them to live without fear,” she noted.

Ashley Dalton, a public health minister, commented on the research, stating, “This innovative study brings hope to countless individuals living with peanut allergies. For too long, many have faced daily life with the fear of accidental exposure that could be fatal.”

Professor Adam Fox, chair of the National Allergy Strategy Group, reflected on the findings, saying, “Traditionally, it was believed that oral immunotherapy for food was primarily beneficial for children, with clear evidence suggesting that earlier intervention leads to safer and better outcomes. However, this study demonstrates that adults can also reap significant benefits from oral immunotherapy, particularly with peanuts.”

The study findings were published in the journal Allergy, supported by funding from the National Institute for Health and Care Research. Last year, another investigation within NHS facilities determined that children with severe allergies to peanuts and milk could be treated with low daily doses of their allergens.

Living Without Fear: The Testimonies of Participants

For much of his life, Chris Brookes-Smith, 28, had “linked the taste and scent of peanuts to anxiety and danger.” Now, he enjoys four peanuts each morning with breakfast and no longer frets about his allergy.

Brookes-Smith, hailing from Northamptonshire, was diagnosed with a peanut allergy as an infant. Eager to participate in the treatment trial, he remarked, “I started with a tiny amount of peanut flour mixed with yogurt, and by the trial’s conclusion, I could consume four peanuts at once. Now, I have four every morning to sustain my immunity. Previously, even a minor error could have serious consequences, but now I no longer fear collapsing from a takeaway meal.”

Similarly, Richard Lassiter, 44, has a severe nut allergy that has led to multiple hospitalizations following accidental peanut consumption. His experience in the trial has been profoundly transformative.

“This morning, I had my four peanuts after breakfast as if it were a routine medicine regimen,” he shared.

Lassiter, an executive coach from Beckenham in Greater London, was diagnosed with a peanut allergy during childhood. His adult life was marked by anxiety surrounding meals, leading to severe allergic reactions, including one harrowing incident on a trip to Chile with his wife.

Reflecting on his trial experience, he stated, “It has significantly impacted my life. I feel much calmer and more optimistic about my future opportunities.”

In a collaboration with Can and Cengizhan Ayan—two young entrepreneurs from the Turkish chocolatier Pelit, which boasts a rich family heritage spanning four generations—Hicks found like-minded partners who share her vision. The partnership began after a family friend encountered Hicks’s engaging reading alongside her mother, Lady Pamela Hicks, a figure with her own storied lineage.

Hicks describes her immediate rapport with the Ayan brothers, who are eager to honor their legacy while carving out their independence in the culinary space. She reflects on her own journey, recalling how she sought to define her identity away from her eminent family background. Hicks’s father, the innovative designer David Hicks, was known for his remarkable contributions to interior design, having worked for high-profile clients and featured his creations in major films.

Raised in Oxfordshire, Hicks shares a familial connection to the royal family, having served as a bridesmaid at the wedding of her second cousin, Prince Charles, and Lady Diana Spencer. After studying photography in Boston, she explored various creative avenues, becoming an interior designer and author. Hicks divides her time between London and the Bahamas and actively participates in philanthropic efforts through the Global Empowerment Mission.

Interestingly, while Hicks excels in the realm of design, she candidly admits to lacking culinary skills, humorously stating, “I wouldn’t even know what the kitchen in my house looks like.” She entrusts cooking duties to her designer husband, David Flint Wood, focusing instead on creating an aesthetically pleasing atmosphere at gatherings, a philosophy she has applied to Naya’s design elements and seasonal packaging. Yet, she enjoys indulging in pastries.

Hicks embraces her love for desserts, which she balances with an active lifestyle, participating in yoga and paddleboarding. She delights in classic sweets and treasures family recipes. However, she acknowledges a contrast in dessert preferences within her family, including the King, who maintains a disciplined approach to health, especially after recent medical treatments.

Staying connected with her family, Hicks visited Highgrove recently, surrounded by personal touches from the royal estate amidst the preparations for Naya. The Ayan brothers are excited about adding a variety of traditional Turkish sweets to the menu, aiming to make an impact in the dessert scene.

Hicks envisions Naya as a place where visitors can immerse themselves in its artistic ambiance, surrounded by hand-painted details and thoughtful design elements alongside her longtime collaborator, interior designer Anna Goulandris. Hicks remains enthusiastic about her ongoing role in nurturing this project, stating, “I’ve been the creative force right from the beginning, and I hope to go all the way through, beyond the launch; I want this to be a significant part of my life.”

Naya is set to have its soft launch on April 24.

A significant factor in its popularity is its extensive wine list, curated by sommelier Alessandra Tasca, featuring over 400 selections sourced from reputable producers. The wine menu is divided into three categories—coastal, island, and inland wines—offering a delightful array of classic varieties and innovative options, including many from Greece.

On her day off from sommelier duties, we asked Tasca to share her favorite wine destinations within the city.

1. Mountain, Various Locations

Known for its delectable cuisine, Mountain is also a paradise for wine lovers. The vision is clear from the street: shelves filled with both celebrated and obscure labels. Their wine list offers an adventurous journey—”from mountain to sea”—with a particular emphasis on Spanish options. A standout of the list is the array under £50, perfect for anyone seeking quality without overspending. Tasca recalls a time when the sommelier guided her to a budget-friendly bottle that exceeded her expectations despite her initial interest in pricier options.

2. Naughty Piglets, Brixton

As a pioneer of natural wine in London, Naughty Piglets finds the perfect blend between playful and refined selections. The restaurant’s philosophy has evolved to embrace a unique non-wine list, allowing guests to communicate their tastes and budget for a personalized selection. Celebrating a decade in May, they consistently offer fresh seasonal menus and a lively atmosphere, providing a delightful experience for patrons.

3. Noble Rot, Various Locations

Choosing a favorite among the Noble Rot locations is a challenge due to their exceptional offerings. Since their inception in 2015, they’ve developed some of the finest wine lists in London, profoundly influencing the city’s wine culture. The lists are extensive yet accessible, catering to all types of wine enthusiasts.

4. Canton Arms, Stockwell

If you’re seeking a laid-back venue with hearty food and an impressive wine selection, Canton Arms is the place to be. Featuring numerous wines by the glass and over 100 options of low-intervention wines, it provides value for all, whether you’re a connoisseur or just in the mood for a cozy dinner. Many have lost track of time here, often arriving for lunch and lingering into the evening while enjoying their famed toasties.

5. Quality Chop House, Clerkenwell

This classic venue remains among my top choices for dining in London. The food is exceptional, particularly Shaun Searley’s renowned duck fat confit potatoes, complemented by an easily navigable, engaging wine list. Wines are organized into categories like “Chardonnay & Chenin” or “Bordeaux & Bordeaux-like,” making exploration approachable. They also feature a Coravin selection, and for those keen to extend the evening, there’s Quality Wines next door.

6. Westerns Laundry, Highbury

Westerns Laundry embodies a vibrant atmosphere—with candlelit tables and a buzz that fills the room. Here, the focus is on seafood paired with natural wines. Their selection by the glass is ever-changing, and the bottle menu showcases both well-known producers and hidden treasures. The restaurant’s exterior is adorned with olive trees, evoking a Mediterranean garden, while attentive service adds to the warm ambiance.

7. Forza Wine, Peckham

This is the ideal venue for rooftop relaxation combined with delightful Italian-inspired dishes and fantastic wines. Whether opting for small plates or the full menu, pair your meal with their flavorful orange wines or a chilled red. Given its popularity, it’s advisable to reserve ahead, especially on sunny days. Plus, they offer budget-friendly options, with wines available for just £5 a glass.

8. Maison Francois, St James’

Maison Francois strikes a perfect chord between tradition and innovation. The wine list is extensive and thoughtfully curated, reflecting its French roots while exploring global offerings. A highlight is the “Ancient World” section, featuring selections from Greece, Georgia, Lebanon, Slovenia, and more. Don’t miss their Beaujolais Nouveau celebration in November if you’re able to visit.

9. Trivet, Bermondsey

For an extraordinary dining experience, Trivet is unmatched. This two Michelin-starred restaurant has garnered several wine accolades, and its wine list is thoughtfully structured to educate and engage guests. Wines are organized chronologically by the history of winemaking, starting from ancient regions like Georgia and culminating in groundbreaking selections. On Mondays, the wine bar opens up alongside a small menu for a truly unique offering.

10. Brawn, Bethnal Green

Brawn consistently offers a fantastic menu alongside an impressive wine list, particularly for fans of French low-intervention wines, with the Jura section being a highlight. The establishment successfully blends modern European inspirations with British ingredients, ensuring a top-tier food and wine experience in a neighborhood setting.

11. Hawksmoor, Various Locations

If you have a few special bottles at home you’d like to enjoy, Hawksmoor is the perfect setting. On Mondays, corkage is just £5 per bottle, an inviting reason to bring your cherished wines and savor them alongside their fantastic steaks. Alessandra Tasca serves as head sommelier at Oma.

Let’s start with the quick option—Tenmaru. This authentic ramen restaurant opened in Finsbury Park in 2019 and expanded to a second location near Oxford Circus in 2023. It exudes a cozy, makeshift vibe on a quiet street, featuring a row of handcrafted MDF booths along one wall, pausing abruptly where supplies ran out, and transitioning to tables. Arrive before 12:15 for the chance to snag a booth—it’s a more pleasant experience.

The staff is friendly and welcoming, the music predominantly K-pop, enhancing the atmosphere. The ramen here stands out with its firm texture and delightful flavor—a rarity in London. The signature dish, tori paitan, priced at £16.90, is a rich, milky broth of chicken, featuring sous-vide chashu chicken, black fungus, bamboo shoots, bean sprouts, green onions, and a Tenmaru-branded boiled egg, whose luscious yolk enhances the broth beautifully.

For an extra kick, opt for the spicy mazesoba (£17.90): a soupless noodle dish topped with miso pork mince, nori, onion, and egg yolk, or try the unique Oden special (£13.50), which features a dashi broth with an assortment of Japanese fish cakes. While my favorite waiter suggested it wasn’t to his liking, its carb-free nature appeals to those watching their diet. Additional izakaya staples like excellent gyoza (£8.90) and karaage (£9.80) round out the menu. Overall, Tenmaru earns a solid 7/10.

Garum

Next up is Garum. This Roman-inspired eatery is anything but conventional, located amid a mini-Chinatown on Queensway, nestled between a Subway and a Burger King. Decorated with graffiti-covered bricks and suspended bottles, Garum invites diners with its eclectic pop art and playful ambiance, even providing whimsical instructions like “Follow your instinct” leading to the restrooms.

On a recommendation from my friend, former restaurant critic Matthew Norman, I visited to experience the culinary prowess of chef Francesco—alas, he wasn’t present, but his sister-in-law stepped in and was reportedly just as talented.

Garum’s menu is unique, focusing on “Aperitivo” and “Antipasti,” along with “Paste e risotti” and “Contorni,” with no traditional mains listed. However, they do offer two types of pepper, which will soon become a highlight of the dining experience. Wine options include a straightforward selection by the glass and a handwritten reserve menu with exceptional choices at various price points, mostly available in limited quantities, according to our amiable waitress Natasha.

We sampled croccante di baccala (£12), a delectable salt cod fritter paired with homemade aioli; slow-cooked Ramata onions on bruschetta (£9.50); and baby octopus in spicy tomato sauce served with crispbread. The artichoke heart cooked with mint (£9.50) was good but could have used a drizzle of melted butter or vinaigrette for extra flair. Overall, the cooking is homely yet delightful.

The standout dish that compels a return visit is the carbonara (£19.75). Using dried rigatoni from Pastificio Soldati, it features perfectly al dente pasta combined with pure egg yolk—no whites—creating a rich golden sauce that embraces crispy guanciale. Topped with antique parmesan and served with both black and white pepper options, this dish is unforgettable.

“Our white pepper from Cameroon enhances creaminess, while black pepper from Indonesia adds a spicy kick,” explained our server, making it a first for me to receive a pepper tasting with provenance. Contrarily, the risotto agli scampi (£27) fell short—bland and lacking in texture, featuring only a single langoustine. We opted for a pinsa romana (£18.50), an airy flatbread topped with mozzarella, sun-dried tomatoes, and anchovies, delivering a charming homemade touch. With great fun and a stellar carbonara, Garum scores a 6/10.

45 Jermyn St

For those seeking an upscale experience, 45 Jermyn St, part of Fortnum & Mason, is a perfect choice. This charming restaurant, which took over from the old Fountain restaurant in 2015, boasts elegant interiors and knowledgeable staff in snazzy uniforms. They confidently recommend dishes like the smoked trout panipuri (£18.75), claiming it to be superior to the raw mackerel and caviar tacos (£22.50).

Both dishes were exceptionally prepared, as was the Portland dressed crab (£29.50) enjoyed by my companion Libby Purves. I savored a delightful monkfish in champagne cream sauce (£35.75), while Libby relished her tandoori chicken salad (£26.50). Although we skipped beverages, the coffee and petits fours were excellent. Overall, this dining experience earns an impressive 8/10.

Tenmaru, 50 Margaret Street, London W1. Garum, 68 Queensway, London W2. 45 Jermyn St, 45 Jermyn Street, London SW1.

The impressive team behind Little Capo reads like a dream crew of Edinburgh’s culinary scene, including Stuart McCluskey from the Bon Vivant group, hospitality duo Will and Jess Oxenham with experience from Sydney and New York, Robbie McDermott (Bon Vivant, Lady Libertine), and head chef Jamie Broussine (Decanter, Bodega). Their collaborative effort seems to have cracked the code for success in a tough market.

Since beginning regular seven-day service last month, Little Capo was buzzing when my dining companion Dina and I arrived at 5 PM—the last table available when we booked. By 7 PM, the restaurant was at full capacity, with servers noting this busy atmosphere is commonplace every night.

What sets Little Capo apart is its unique charm and style, which at first glance may seem commonplace in urban dining, yet nothing quite compares. The easygoing atmosphere is matched by a visual appeal: the restaurant’s salmon pink facade boasts bold “CAPO” lettering that commands attention on the street.

Inside, the restaurant exudes a confident vibe with retro artwork adorning the walls, a substantial bar and dining counter, and enthusiastic servers eager to ensure a delightful experience. Bright orange hues characterize the decor and tableware, while the menu, which changes daily and is printed on A3 paper, emphasizes the restaurant’s “Italian-ish” theme. Dishes include Jerusalem artichoke risotto, sweet ricotta gnudi, hearty cioppino, and affogato with a drizzle of amaro to finish.

Grab a Quick Drink?

The cocktails at Little Capo are enticing enough to warrant a quick visit for an after-work drink. I tried a negroni sbagliato bianco, featuring Cocchi Americano instead of gin, which proved to be a delightful and refreshing choice. The wine selection by the glass impresses, featuring a crisp, pure jacquère from Savoie and a juicy sangiovese.

We decided to share three smaller plates alongside two larger ones. Although minor flaws were noted with each dish, the overall quality and value were commendable. The burrata paired with diced beetroot, honey, and pangrattato offered a textural delight, albeit needing a touch more acidity to balance its sweetness. The charred purple sprouting broccoli and kale were presented in a creamy, garlicky bean puree, smoky yet perhaps overly salty, while the broccoli’s firmness is not to everyone’s taste—though it suited Dina perfectly.

Generous Parmigiano

A special caprese dish was also recommended by our enthusiastic server, drizzled with a tangy vinaigrette. While the presentation was appealing, the flavors were somewhat muted compared to expectations. Among the mains, the ox cheek pappardelle stood out as a crowd favorite, with three out of four diners at the next table thoroughly enjoying it. While the pappardelle itself could use a bit more bite, the dark, rich sauce combined with nutty celeriac puree created an exceptional pairing. And yes, there’s ample parmesan to enhance it further.

The ricotta gnudi, akin to a lighter take on gnocchi using semolina, was also divided in opinion. With dessert-like sweetness from nutmeg and roasted butternut squash, it reminded me too closely of gulab jamun for comfort. We concluded our meal with a £5 slice of daily cake—an earthy honey, nut, and stewed rhubarb delicacy that was slightly dry. A dollop of crème fraîche could have elevated it, but overall, Little Capo demonstrates no shortcomings in ensuring its successful run. It’s clear that this little establishment is making quite a mark in the culinary landscape of Edinburgh.

Little Capo, located at 18 Howe Street, Edinburgh.

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